August 13, 2015
Sarah Northrop let us pick blackberries at her parents' house in Lee, and we ended up with a trove of not-quite-sweet-enough for snacking berries. Perfect for jelly! I made the juice that night, the the jelly the next day (I just left the big bowl of juice in the fridge overnight). I made jelly instead of jam because Nina doesn't like seeds and dad can't eat them.
NOTE: I based my batch size on how many berries I had and how much juice they made. I made a quadruple (4x) batch, so the numbers looked like this:
16 cups of blackberries, which rendered 15 cups of blackberry juice
18 cups of sugar (which turned out to be one 10 pound bag)
4 boxes of pectin
It generated 12 12-ounce jelly jars, 4 16-ounce jars, and a little extra that I just threw in an extra jam jar I had and threw in the fridge. They all sealed except one!
Recipe from food.com.